Description
Well, that started the season Queen of autumn... pumpkin! I love her so much and always waiting when my garden will grow and Mature this miracle vegetable. And I don't cook from it: ice cream, dumplings, casseroles, desserts, cakes, pies, jam. Today I offer You cake Muscovy pumpkin. Pumpkins fans I think will appreciate it.
Ingredients
-
Flour
40 g
-
Sugar
40 g
-
Chicken egg
1 piece
-
Leavening agent
0.5 tsp
-
Pumpkin
500 g
-
Powdered sugar
130 g
-
Ricotta
250 g
-
Orange
1 piece
-
Gelatin
25 g
-
Water
100 ml
-
Cream
250 ml
-
Pumpkin
150 g
-
Powdered sugar
20 g
-
Milk
100 ml
-
Gelatin
7 g
Cooking
Egg, sugar beat to increase in volume 3-4 times... about to beat 5 minutes at high speed. Add the sifted flour with the baking powder, stir gently until smooth. The bottom of the form to lay baking paper, butter the paper and sides of the forms, bake in a preheated 170 degree oven to dry splinter... 10-15 minutes, watch for baking. The finished cake to cool, release from form. The size of the form 20 cm in diameter.
The flesh of pumpkin (I baked) lay two or three layers of cheesecloth and squeeze the excess moisture we do not need to be. 500 grams is already pressed pumpkin.
Whip the cream to air mass, set aside aside. Pumpkin with powdered sugar, orange juice and ricotta, blend until smooth. Pre-soaked according to instructions dissolve gelatin, pour in pumpkin mixture, mix well.
Enter gently into pumpkin mixture with whipped cream and stir with a spatula.
On a plate or tortonto put the cake to set the edges to the shape of 20 cm, the sides of the form to lay special files to make it easier to separate the finished cake from the walls of the mold and to the sides were smooth.
Pour into mold with a base of pumpkin mousse and refrigerate.
To fill the pumpkin puree to blend with powdered sugar, soak gelatine in milk for 30 minutes and dissolve it, mix with the puree and pour over top of cake. To keep from pouring about 4 tbsp for decoration. Send cake in the refrigerator until fully cured for several hours, preferably overnight.
4 tablespoons pouring pour into silicone molds for ice and send in the freezer. You can skip this step and decorate a cake at their discretion.
To get dessert from the fridge, remove the sides and carefully remove the sides of the cake files. To decorate the cake. To prepare this cake is not difficult. And the Foundation can be made from biscuits and butter, which I do sometimes in such cakes.
It tastes sweet, creamy pumpkin with a hint of orange.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.